Vickie's Green Chili Souffle

READY IN: 50mins
Recipe by me alex

Very light and tasty side dish to any mexican meal. Pefect for brunch - or anytime.

Top Review by ladypit

Wow. I've been looking at this recipe for a week and thinking how much I wanted to make it. I'm so glad I finally did! It's hot (as one would expect from the 2 cans of green chilis) but has lovely flavor. I used fresh breadcrumbs, skim milk, and fat free half and half. Otherwise I left the recipe as written. We had a minor emergency (the dog got out and had to be chased around the neighborhood) so this did not get eaten right away. It had fallen a bit but I just called it quiche and that was that! When I put it together I was skeptical (I admit it! I was!) because the liquid didn't seem to cover all the stuff well. But it looked beautiful when it was done. I liked this best at room temperature, though it was good hot and fine cold as leftovers. Thanks Cheri!

Ingredients Nutrition


  1. Grease a 9 x 13 glass pan.
  2. Cover the bottom with the chilies.
  3. Sprinkle the cheese over the chilies.
  4. spread bread crumbs over the cheese.
  5. in a bowl, beat eggs until light and fluffy.
  6. Add remaining ingredients to the eggs, beat again.
  7. Pour mixture over cheese.
  8. bake at 375 for 40 minutes.

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